Make your own "Cake Release"
Another Google find. This recipe is also known as cake goop. I have tried it and it works every bit as well as Wilton's Cake Release (which
I love)
Cake Goop Recipe
1 part shortening
1 part vegetable oil
1 part flour
Use whatever quantities you like, for whatever amount you need. Thoroughly combine all ingredients, until smooth.
Apply an even, moderate coat to entire inside of pan.
I keep mine in a covered plastic container in my refrigerator, with a pastry brush inside, so it's always ready to use.
I have gotten far better results with nice even, clean releases of
cakes and muffins using this mixture than I ever got with regular
oiling or buttering of pans and then coating with flour. Much cheaper
than similar commercial products. If you do a lot of baking, it's worth
keeping around.
Cake Goop Recipe
1 part shortening
1 part vegetable oil
1 part flour
Use whatever quantities you like, for whatever amount you need. Thoroughly combine all ingredients, until smooth.
Apply an even, moderate coat to entire inside of pan.
I keep mine in a covered plastic container in my refrigerator, with a pastry brush inside, so it's always ready to use.
I have gotten far better results with nice even, clean releases of
cakes and muffins using this mixture than I ever got with regular
oiling or buttering of pans and then coating with flour. Much cheaper
than similar commercial products. If you do a lot of baking, it's worth
keeping around.
Replies to This Discussion
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Permalink Reply by Sharon on
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Like I said earlier in this discussion, I maake this recipe all the time..it is wonderful. But I have ask you all a question "How long can you keep this recipe all made up" ?. I was having hand problems and could not bake for quite awhile (still can not do much) so the Pan Coating I made in April 2010 is in my fridge and I am wondering how much longer can I keep it for. Thanks in advance to you all.
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Permalink Reply by Deah on
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Mine never lasts that long but since it's in your fridge it should be fine. The only thing I would worry about if it was left in your pantry would be the shortening going rancid during the heat of the summer. You'll be able to tell that by smell it if happens.
Sharon said:Like I said earlier in this discussion, I maake this recipe all the time..it is wonderful. But I have ask you all a question "How long can you keep this recipe all made up" ?. I was having hand problems and could not bake for quite awhile (still can not do much) so the Pan Coating I made in April 2010 is in my fridge and I am wondering how much longer can I keep it for. Thanks in advance to you all.
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Thank you Deah, usually mine does not last long either but because of my hand problem I have not been baking much. Sure miss it but have been told I should be able to start again. Thankyou.
Deah Aldridge said:Mine never lasts that long but since it's in your fridge it should be fine. The only thing I would worry about if it was left in your pantry would be the shortening going rancid during the heat of the summer. You'll be able to tell that by smell it if happens.
Sharon said:Like I said earlier in this discussion, I maake this recipe all the time..it is wonderful. But I have ask you all a question "How long can you keep this recipe all made up" ?. I was having hand problems and could not bake for quite awhile (still can not do much) so the Pan Coating I made in April 2010 is in my fridge and I am wondering how much longer can I keep it for. Thanks in advance to you all.
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Permalink Reply by Irene Peters on
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Wow! I will be pleased to have a go at your recipe for "cake release" - we are able to buy the Wilton's Cake Release over here, but it is sooo expensive for a small container. Thanks for sharing.
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Permalink Reply by Marta Phillips on
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Are you kidding me??!! I have been paying big bucks for the other stuff and this works better? I absolutely will be trying this recipe this week! THANKS guys!
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Permalink Reply by jeri c on
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I have used both. But for some reason always grab the Wiltons from WalMart. It is not as expensive there as other places. Love the way your cakes come out of the oven with both.
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Permalink Reply by Steven Tessler on
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Does it have to be refrigerated? If it is stored in an airtight container wouldn't it be all right storing it in a cool place?
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Permalink Reply by Colleen on
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dont get the cake release - i tried it, and it smells icky and does not work at all
wilton was what i got
have had other friends that said the same as well
honestly i just went back to the way my grandmother taught me, thin layer of crisco with a paper towel and dust it with flower ... the cakes pop right out that way, with no problems
this recipe sounds very easy though =-) going to have to try it
Susie Gestrine said:I've always wondered about the Wilton cake release, just never wanted to spend that much money....I will definitely be trying this out!
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Steven, I didn't recognize you! You changed your profile pic.
I don't refrigerate my cake release, just keep it in a sealed jar in my cake closet - I use a wide mouth canning jar. The only reason I could see refrigerating it is if you are in a warm climate and don't expect to use it all within a few months. As a kid we didn't have air conditioning in our house and during the summer months we had to store our crisco in the fridge or it would go bad in the heat.
Steven Tessler said:Does it have to be refrigerated? If it is stored in an airtight container wouldn't it be all right storing it in a cool place?
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thank you, thank-you thank you. Did I say thank-you, it works.....ypeee thank-you
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